EU/US Properties Organoleptics Cosmetics Suppliers Safety Safety in use Safety references References Other Blenders Uses Occurrence Synonyms Articles Notes
 

bitter chocolate flavor

Supplier Sponsors

Category:flavored products of all types
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
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Perfumer and Flavorist:Search
Google Patents:Search
US Patents:Search
EU Patents:Search
 
Physical Properties:
Food Chemicals Codex Listed: No
 
Organoleptic Properties:
Flavor Type: chocolate
bitter chocolate chocolate dark chocolate
Taste Description: bitter chocolate
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
F&F Projects
Flavour & Fragrance Consultancy
Analytical and Development Services to the Flavour and Fragrance Industry.
Flavor Producers
bitter chocolate flavor
Frutarom
CHOCOLATE BITTER FLAVOUR
 
Safety Information:
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavored products of all types
Recommendation for bitter chocolate flavor usage levels up to:
 not for fragrance use.
 
 
Safety References:
None found
 
References:
None found
 
Other Information:
Export Tariff Code:3302.10.0000
 
Potential Blenders and core components note
For Odor
acidic
cyclohexyl acetic acid
FL/FR
aldehydic
iso
valeraldehyde
FL/FR
balsamic
2-
acetyl furan
FL/FR
amyl cinnamate
FL/FR
iso
amyl cinnamate
FL/FR
amyl phenyl acetate
FL/FR
butyl cinnamate
FL/FR
caramellic
fenugreek oleoresin
FL/FR
chocolate
iso
amyl phenyl acetate
FL/FR
iso
butyl phenyl acetate
FL/FR
chocolate pyrazine A
FL/FR
chocolate tincture
FL/FR
cocoa hexenal
FL/FR
cocoa oleoresin
FL/FR
cocoa pentenal
FL/FR
2,5-
dimethyl pyrazine
FL/FR
2,6-
dimethyl pyrazine
FL/FR
2-
methoxypyrazine
FL/FR
2-
methyl butyraldehyde
FL/FR
tetrahydrofurfuryl phenyl acetate
FL/FR
2,4,5-
trimethyl thiazole
FL/FR
vanillyl ethyl ether
FL/FR
cocoa
2-iso
butyl-3,5-(and 3,6)-dimethyl pyrazine
FL/FR
cocoa absolute
FL/FR
cocoa resinoid
FL/FR
theobroma cacao extract
FL/FR
ethereal
iso
propyl formate
FL/FR
fermented
3-
methyl-1-pentanol
FL/FR
valeraldehyde
FL/FR
floral
benzyl phenyl acetate
FL/FR
ethyl phenyl acetate
FL/FR
orris rhizome resinoid (iris pallida)
FL/FR
phenethyl phenyl acetate
FL/FR
fruity
allyl phenoxyacetate
FL/FR
cherry oxyacetate
FL/FR
green
butyl 2-methyl butyrate
FL/FR
neryl butyrate
FL/FR
phenyl acetaldehyde
FL/FR
syringaldehyde
FL/FR
herbal
gamma-
valerolactone
FL/FR
honey
butyl phenyl acetate
FL/FR
phenyl acetic acid
FL/FR
musty
3-
acetyl-2,5-dimethyl furan
FL/FR
cocoa butenal
FL/FR
hazelnut pyrazine
FL/FR
naphthyl
para-
methyl anisole
FL/FR
nutty
2-
acetyl-3-ethyl pyrazine
FL/FR
2-
acetyl-5-methyl furan
FL/FR
3,5-
cocoa pyrazine
FL/FR
3,6-
cocoa pyrazine
FL/FR
2,3-
dimethyl pyrazine
FL/FR
4,5-
dimethyl-2-ethyl-3-thiazoline
FL/FR
2-
ethyl pyrazine
FL/FR
2-
ethyl-4-methyl thiazole
FL/FR
filbert heptenone
FL/FR
2,6-
lutidine
FL/FR
2-
methyl pyrazine
FL/FR
2,3,5,6-
tetramethyl pyrazine
FL/FR
2,3,5-
trimethyl pyrazine
FL/FR
vinyl sulfurol
FL/FR
powdery
para-
anisyl alcohol
FL/FR
roasted
fenugreek resinoid
FL/FR
sulfurous
cocoa essence
FL/FR
vanilla
vanillyl isobutyrate
FL/FR
waxy
phenethyl octanoate
FL/FR
For Flavor
No flavor group found for these
amyl phenyl acetate
FL/FR
butyl 2-methyl butyrate
FL/FR
butyl cinnamate
FL/FR
2-iso
butyl-3,5-(and 3,6)-dimethyl pyrazine
FL/FR
2(4)-iso
butyl-4(2),6-dimethyl dihydro-4H-1,3,5-dithiazine
FL
chocolate pyrazine A
FL/FR
chocolate pyrazine B
FL
4,5-
dimethyl-2-ethyl thiazole
FL
2-
methoxypyrazine
FL/FR
peanut dithiazine
FL
rosa canina seed extract
FL
tetrahydrofurfuryl phenyl acetate
FL/FR
alliaceous
alliaceous
dicyclohexyl disulfide
FL
balsamic
amyl cinnamate
FL/FR
bitter
cocoa pyrazines base (mixture of pyrazines)
FL
methyl ethoxypyrazine
FL
paullinia cupana seed extract
FL
brown
fenugreek oleoresin
FL/FR
caramellic
fenugreek resinoid
FL/FR
chocolate
chocolate
FL
chocolate chips
FL
chocolate coating
FL
chocolate distillates
FL
chocolate essence
FL
chocolate extract
FL
chocolate flavor
FL
mexican
chocolate flavor
FL
dark
chocolate flavor
FL
dutch
chocolate flavor
FL
semi sweet
chocolate flavor
FL
swiss
chocolate flavor
FL
bavarian
chocolate flavor
FL
bittersweet
chocolate flavor
FL
milk
chocolate flavor
FL
hot
chocolate flavor
FL
german
chocolate flavor
FL
chocolate marshmallow graham flavor
FL
chocolate mousse flavor
FL
chocolate nibs
FL
chocolate tincture
FL/FR
chocolate vanilla flavor
FL
cocoa essence
FL/FR
cocoa oleoresin
FL/FR
cocoa powder distillates
FL
cocoa propanal
FL
chocolate chip
cookie flavor
FL
creme de cocoa flavor
FL
mocha cream flavor
FL
cupuaçu
raspberry flavor
FL
cocoa
iso
butyl phenyl acetate
FL/FR
butyraldehyde
FL
cacao flavor
FL
chocolate enhancers
FL
cocoa
FL
cocoa absolute
FL/FR
cocoa bean powder
FL
cocoa distillates
FL
cocoa flavor
FL
cocoa hexenal
FL/FR
cocoa liquor
FL
cocoa liquor distillates
FL
cocoa nib distillates
FL
cocoa resinoid
FL/FR
syringaldehyde
FL/FR
theobroma cacao extract
FL/FR
theobroma cacao nib extract
FL
coffee
2-
ethyl-4-methyl thiazole
FL/FR
earthy
tamarind distillates
FL
fatty
cocoa butter distillates
FL
floral
iso
amyl cinnamate
FL/FR
iso
amyl phenyl acetate
FL/FR
cocoa pentenal
FL/FR
orris rhizome resinoid (iris pallida)
FL/FR
phenyl acetic acid
FL/FR
fruity
allyl phenoxyacetate
FL/FR
para-
anisyl alcohol
FL/FR
cherry oxyacetate
FL/FR
phenethyl octanoate
FL/FR
iso
propyl formate
FL/FR
iso
valeraldehyde
FL/FR
fusel
2-
methyl butyraldehyde
FL/FR
3-
methyl-2-butanol
FL
green
cocoa butenal
FL/FR
2-
ethyl butyraldehyde
FL
neryl butyrate
FL/FR
honey
benzyl phenyl acetate
FL/FR
butyl phenyl acetate
FL/FR
ethyl phenyl acetate
FL/FR
phenethyl phenyl acetate
FL/FR
phenyl acetaldehyde
FL/FR
malty
yeast thiazoline
FL
musty
2,5-
dimethyl pyrazine
FL/FR
hazelnut pyrazine
FL/FR
propionaldehyde
FL
2,3,5-
trimethyl pyrazine
FL/FR
naphthyl
para-
methyl anisole
FL/FR
nutty
2-
acetyl furan
FL/FR
3-
acetyl-2,5-dimethyl furan
FL/FR
2-
acetyl-3-ethyl pyrazine
FL/FR
2-
acetyl-5-methyl furan
FL/FR
3,5-
cocoa pyrazine
FL/FR
3,5(6)-
cocoa pyrazine
FL
3,6-
cocoa pyrazine
FL/FR
2,6-
dimethyl pyrazine
FL/FR
2,3-
dimethyl pyrazine
FL/FR
4,5-
dimethyl-2-ethyl-3-thiazoline
FL/FR
2,4-
dimethyl-5-vinyl thiazole
FL
2-
ethyl pyrazine
FL/FR
filbert heptenone
FL/FR
2,6-
lutidine
FL/FR
2-
methyl pyrazine
FL/FR
chocolate
peanut butter flavor
FL
peanut oxazole
FL
2,3,5,6-
tetramethyl pyrazine
FL/FR
2,4,5-
trimethyl thiazole
FL/FR
vinyl sulfurol
FL/FR
rummy
vanillyl ethyl ether
FL/FR
sweet
cyclohexyl acetic acid
FL/FR
tonka
gamma-
valerolactone
FL/FR
vanilla
vanillyl isobutyrate
FL/FR
whiskey
3-
methyl-1-pentanol
FL/FR
winey
valeraldehyde
FL/FR
 
Potential Uses:
 chocolate bitter chocolate
 
Occurrence (nature, food, other):note
 can be natural
 
Synonyms:
bitter chocolate flavor
 

Articles:

PubMed:Explaining tolerance for bitterness in chocolate ice cream using solid chocolate preferences.
PubMed:Sugar-free medicines are counterproductive.
PubMed:Rejection thresholds in solid chocolate-flavored compound coating.
PubMed:Bitter taste inhibiting agents for whey protein hydrolysate and whey protein hydrolysate beverages.
PubMed:Rejection Thresholds in Chocolate Milk: Evidence for Segmentation.
PubMed:Modification of ginseng flavors by bitter compounds found in chocolate and coffee.
PubMed:Adding cocoa to sucrose: the effect on cold pain tolerance.
PubMed:An animal model of compulsive food-taking behaviour.
PubMed:Clinical benefit and preservation of flavonols in dark chocolate manufacturing.
PubMed:The suppression of enhanced bitterness intensity of macrolide dry syrup mixed with an acidic powder.
PubMed:Evaluation of bitterness suppression of macrolide dry syrups by jellies.
PubMed:Taste responses in patients with Parkinson's disease.
PubMed:Depressive symptoms and taste reactivity in humans.
PubMed:The science and complexity of bitter taste.
PubMed:PROP (6-n-Propylthiouracil) tasting and sensory responses to caffeine,sucrose, neohesperidin dihydrochalcone and chocolate.
 
Notes:
Most flavors are available as water soluable, oil soluable, emulsion, liquid or powder form in a variety of concentrations.
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